I’ve never tried to make meringue before. I didn’t use my Kitchenaid to do the meringue, which in hindsight I should have as it didn’t quite work out. My meringue was thin and once cooked was chewy and flat, the opposite to what it should have been. However, this wasn’t a bad thing as it was still delicious.
The cake was moist and full of taste. Even days later after being in the fridge it still tasted great. I’ll definitely give this another go at some point as I want to try to improve my meringue making skills.
If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.
- 240g chopped dark chocolate
- 180g chopped unsalted butter
- 2 eggs
- 4 eggs extra separated
- ½ cup (90g) brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup (50g) plain all purpose sifted flour
- ½ teaspoon sifted baking powder
- ⅓ cup (40g) almond meal
- 1 cup (220g) caster sugar
- 1 teaspoon white vinegar
- 3 teaspoons sifted cornflour
- ¼ cup (25g) sifted Dutch cocoa, plus extra for dusting
Preheat oven to 160ºC. Lightly grease a 24cm round springform cake tin, line the base with non stick baking paper and set aside. Place the chocolate and butter in a medium saucepan over low heat and stir occasionally until melted and smooth. Allow to cool slightly.
Place the eggs, extra egg yolks, brown sugar and vanilla in the bowl of an electric mixer and whisk for 3–4 minutes or until pale and thick. Add the chocolate mixture, flour, baking powder and almond meal and fold gently to combine. Pour the mixture into the prepared tin and bake for 35–40 minutes. Remove from the oven and set aside.
Increase the oven temperature to 180°C. Place the extra eggwhites in the clean bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar, whisking until dissolved. Add the vinegar and whisk for a further 2–3 minutes or until the meringue is thick and glossy.
Fold through the cornflour and cocoa and spoon the mixture onto the partially cooked cake. Spread evenly and return the cake to the oven for 20–25 minutes or until the meringue is golden and crisp. Allow the cake to stand at room temperature for 15–20 minutes before gently running a small knife around the edge and removing the ring. Allow the cake to cool at room temperature and refrigerate for 2 hours before serving. Dust with the extra cocoa to serve.
The recipe states that the cake is supposed to appear rustic and uneven so don’t be put off if it cracks or collapses, as mine definitely did.